- 5 T. butter, unsalted, in small pieces, plus more for the cooker
- 3/4 c. dark brown sugar, firmly packed plus more for lining the cooker
- 3 T. dark rum (optional)
- 8 pineapple, rings, canned PLUS
- 1/4 c. pineapple juice, reserved pineapple juice from can
- 8 cherries, fresh or frozen cherries, pitted (optional)
- 3/4 c. cake flour
- 2/3 c. sugar
- 3/4 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. fine salt
- 4 T. unsalted butter, softened
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 T. milk
- ice cream for serving (optional)
Pineapple Upside Down Cake is one of my husband’s favorite desserts. The denseness of the (not too sweet) cake combined with the fruit and caramelized sugar makes us feel like we are back in Hawaii – where we first had this homemade dessert. (I’m not counting mom’s boxed rendition!) Enjoy this tasty homemade version right from your Crock!
- Butter the inside of a slow cooker or the inside of a slow cooker liner, then line completely with foil, and also butter the foil.
- Set the slow cooker to high. Sprinkle butter, brown sugar and rum over the foil on the bottom of the crock.
- Cover the bottom with the pineapple slices in a slightly overlapping ring pattern, placing one in the center and pressing the pineapple into the sugar. If desired, place one cherry in the center of each pineapple ring.
- Sift the flour, and mix with sugar, baking powder, cinnamon, nutmeg, and salt into a bowl; then whisk to combine evenly.
- In a separate bowl, beat the egg with an electric mixer. Whisk in the milk and pineapple juice. Add the egg mixture to the flour and blend well to combine completely.
- Mix briefly at medium speed to make a smooth batter.
- Pour the batter over the pineapples and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (The paper towel helps to collect additional condensation from dripping off the lid back onto the cake.)
- Cover the cake tightly with the lid and continue to cook on high until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the cooker and let the cake set, about 20 minutes more.
- Using the foil, lift the cake from the crock and set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized pineapples and cherries, if used.